On our arrival in Goa, we are always greeted by John's brother Brian who drives us straight to his parents home. He lives there with his family and mother (my mother-in-law). As usual, his wife Angela is busy in the kitchen and serves us these warm beef cutlets along with green chutney sandwiches. One bite and I realized the cutlets were unique in taste, mildly spiced, tempting and delicious. After a hearty breakfast, Brian then drops us to our apartment, which is 8 to 10 minutes away. When departing from Goa, he drives us back to the airport too. For years, he has touched us with his brotherly kind gesture of driving us from and to the airport, for free.

Angela was very excited to share her recipes without any hesitation. She was also enthusiast and made several dishes for the website. Brian too I noticed was encouraging and helped around. The D’Souza family on the whole were very happy to lend a helping hand, share their expertise and knowledge. I was deeply touched!!! Coming to the beef cutlets, the ground meat is cooked with various ingredients until all the moisture is completely absorbed. Pulsed coarsely with the mixture shaped into rounds after addition of chopped fresh coriander leaves, pepper powder, salt, breadcrumbs and tomato ketchup that enhances the flavour of the cutlets. No lime juice or vinegar is used. Shallow fried and served warm, the cutlets were irresistible. Try Angela's variation, I am sure you will enjoy them too.

Method:Grind or pulse the meat mixture to a coarse consistency in the blender or food processor. Transfer to a bowl and include the above ingredients except for the semolina and oil.

Shape mixture using a mould or by hand. Form rounds, dredge in semolina and shallow fry on both sides.

Drain on absorbent paper towels and serve warm.

Note:

The meat used was finely ground so I did not pulse the cooked mixture.

Addition of an egg was omitted since the mixture would be too wet leading to inclusion of more breadcrumbs. Alternatively, you can omit one potato and include the egg later on.

With a 2.5-inch round mould, 17 cutlets were shaped and fried. When using a mould, lightly sprinkle the bottom with semolina, then press in the meat mixture and top with some more semolina. Invert the mould directly into the frying pan. Gently separate mould from the meat mixture.

Moulds are available at Cheapjack, Bandra, Mumbai and at Arife Lamoulde, Mumbai and Panjim.

Cutlets were prepared last night for dinner.

If you are like John (my hubby) who prefers some crunch, then include the onion and green chillies along with the coriander leaves, just before shallow frying.